BBC Food - Recipes - Caramel banana shortbread

Page 1 of 2

Preparation time

Caramel banana shortbread

1-2 hours
Cooking time

30 mins to 1 hour

Ingredients

Serves

For the caramel

Serves 8

200g/7oz unsalted butter

Recommended by

100g/7oz caster sugar

2 people

2 x 400g/14oz cans condensed milk

For the shortbread

250g/8oz unsalted butter, at room temperature, plus an
extra spoonful

Dietary

Vegetarian

By James Martin
From Sweet Baby James

150g/5oz caster sugar

150g/5oz cornflour
300g/10oz plain flour
4 large bananas, peeled and sliced

To serve
caramel sauce
banana ice cream
fresh mint

Method

http://www.bbc.co.uk/food/recipes/caramelbananashortbr_85999

08/02/2016

BBC Food - Recipes - Caramel banana shortbread

Page 2 of 2

1. For the caramel, place the butter and sugar into a

non-stick pan over a low heat, stirring until the butter
melts and the sugar dissolves. Add the condensed
milk and slowly bring to the boil, stirring continuously,
to make the caramel. As soon as the mixture
thickens and begins to smell of caramel, remove
from the heat.
2.

For the shortbread, preheat the oven to

170C/340F/Gas 3.

3.

Cream the butter with the sugar in a large bowl until it

is light and fluffy. Sift the cornflour and plain flour into
the bowl. Mix and gently knead the dough until it
comes together in a ball.

4.

Line a 20cm/8in x 30cm/12in baking tin with non-stick

baking parchment. Roll out two-thirds of the dough to
fit the tin and lay it inside, pressing it neatly into the
edges.

5.

Spread three quarters of the condensed-milk caramel

evenly over the base (the rest will keep in a covered
bowl in the fridge for up to two weeks). Lay the
banana slices over the caramel and then crumble the
remaining third of the dough over the top.

6.

Bake for 20 minutes. The caramel should have

bubbled up a little among the dough and the top of
the shortbread should be golden-brown. Leave it to
cool in the tin for five minutes before cutting it into
squares. Allow to cool completely before removing
from the tin.

7.

To serve, reheat the shortbread squares. Serve with

banana ice cream and a drizzle of caramel sauce.
Decorate with a sprig of fresh mint.

http://www.bbc.co.uk/food/recipes/caramelbananashortbr_85999

08/02/2016